To make the brownie layer:
In a food processor, grind the walnuts to a powder. Add cacao powder and process to combine. Add the dates, vanilla, salt and process until everything comes together. If the mixture doesn’t quite stick together, add the milk and process until it easily clumps together. Press into the bottom of a glass. I used a glass with a slightly smaller circumference to press the brownie layer evenly against the bottom of the glass.
To make the peanut butter pudding:
Press as much water as you can out of the tofu. I literally squeezed the tofu until I had wrung as much water out of it as possible, but you can also wrap the tofu in paper towels and place on a cutting board or strainer with a heavy, flat object on top for about ten minutes. In a food processor, puree tofu until smooth. Add peanut butter, maple syrup and salt and process until combined. Add milk a tablespoon at a time until mixture is silky. Spoon over the brownie layer in the glass.
To make the chocolate pudding:
In a food processor, puree avocado until smooth. Add cacao powder, maple syrup, salt, vanilla and milk and process until silky. Spoon over peanut butter layer in glass.
Refrigerate until needed. I've found that although the peanut butter layer may taste alarmingly tofu-like at first, the tofu flavor mellows and the peanut butter flavor blooms the longer you let it rest. Overnight is best, but even a few hours will improve the flavor.
For raspberry garnish:
Microwave the frozen raspberries and orange juice for 45-60 seconds. Smash with a spoon until it’s the consistency of jam, and spoon over the chocolate layer. Top with orange zest, powdered sugar, cacao powder, chocolate shavings, etc. Alternatively, you can let the frozen raspberries come to room temperature while soaking in the orange juice and macerate slightly before topping for frozen pizazz.